Best 3 Mojo Beef Kabobs Recipes

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**Mojo Beef Kabobs: A Flavorful Barbecue Treat**

Savor the tantalizing flavors of Mojo Beef Kabobs, a delectable dish that combines the zesty tang of mojo marinade with the succulent tenderness of grilled beef. These kabobs are a vibrant addition to any barbecue gathering, offering a harmonious blend of savory, sweet, and tangy notes. Prepare yourself for a culinary journey as we explore the secrets behind this mouthwatering dish, showcasing three tantalizing recipes that cater to diverse palates and preferences. From the classic Mojo Beef Kabobs bursting with traditional Cuban flavors to the tantalizing Caribbean Mojo Beef Kabobs infused with tropical spices, and the unique Grilled Chimichurri Beef Kabobs featuring a South American twist, these recipes promise an explosion of flavors that will leave your taste buds craving more.

Check out the recipes below so you can choose the best recipe for yourself!

MOJO BEEF KABOBS



Mojo Beef Kabobs image

Make and share this Mojo Beef Kabobs recipe from Food.com.

Provided by litldarlin

Categories     Meat

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

1/4 cup fresh orange juice
1/4 cup fresh lime juice
3 tablespoons olive oil
3 tablespoons fresh oregano, finely chopped
2 tablespoons fresh parsley, finely chopped
1 teaspoon ground cumin
1 garlic clove, minced
1/4 teaspoon salt
1 lb boneless beef top sirloin steak, cut into bite size pieces
1 teaspoon ground pepper
1 large lime, cut into wedges
1 small onion, cut into wedges
1 (10 ounce) container cherry tomatoes

Steps:

  • Whisk together sauce ingredients in a small bowl.
  • Pour only half of the Mojo sauce as a marinade over the beef in a medium bowl or food storage bag; cover or seal.
  • Cover the remaining sauce; refrigerate both at least 24 hours.
  • Heat broiler or grill.
  • Remove beef from marinade; discard marinade.
  • Season beef with the pepper; thread on skewers, alternate with lime and onion wedges.
  • Thread tomatoes evely onto separate skewers.
  • Let reserved marinade come into room temperature.
  • Broil or grill kebobs, turning occasionally until beef is brown and firm to the touch, about 10 minutes fro medium-rare.
  • Tomatoes are slightly softened after 4 minutes of grilling.
  • Serve drizzled with the reserved sauce.

Nutrition Facts : Calories 280.9, Fat 15.2, SaturatedFat 3.2, Cholesterol 68, Sodium 216.5, Carbohydrate 10.6, Fiber 2.3, Sugar 4.5, Protein 26.5

CHEF JOHN'S GRILLED MOJO BEEF



Chef John's Grilled Mojo Beef image

This Cuban-inspired mojo marinade would work great as an all-purpose marinade for just about anything destined for the grill, but skirt steak is my top choice.

Provided by Chef John

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 2h18m

Yield 4

Number Of Ingredients 14

2 pounds beef skirt steak
1 large navel orange, juiced
3 limes, juiced
¼ cup olive oil, plus more for drizzling
6 cloves garlic, finely minced
1 tablespoon kosher salt
1 ½ teaspoons ground cumin
1 teaspoon freshly ground black pepper
½ teaspoon dried oregano
½ teaspoon cayenne pepper
½ onion, thinly sliced
½ cup fresh chopped cilantro
1 teaspoon coarse salt for finishing
Lime wedges for serving

Steps:

  • Cut skirt steaks into about 3 or 4 smaller pieces so it's easier to fit them into marinade dish.
  • Whisk orange juice, lime juice, olive oil, garlic, salt, cumin, pepper, oregano, and cayenne pepper together in a large bowl. Place skirt steak pieces, 1 at a time, into the marinade to thoroughly coat them. Add sliced onions and toss with the meat.
  • Transfer mixture and marinade to a resealable plastic bag. Squeeze out air, seal bag, and place on a dish. Refrigerate 2 to 3 hours.
  • Transfer pieces of meat onto paper towel-lined rimmed sheet pan to drain for a couple of minutes.
  • Cook over hot coals. Grill first side 3 to 4 minutes. Turn and grill second side until internal temperature is about 125 degrees F (53 degrees C). Look for a shiny glossy surface indicating the meat juice is coming to the surface; this indicates the meat is just about done. Transfer to a plate and allow meat to rest a few minutes.
  • Slice into 1/2-inch slices and arrange on a serving plate. Spoon accumulated juices over the meat. Drizzle with olive oil and sprinkle with coarse salt and chopped cilantro. Serve with lime wedges.

Nutrition Facts : Calories 381.5 calories, Carbohydrate 16 g, Cholesterol 50.6 mg, Fat 23.2 g, Fiber 3.6 g, Protein 29.1 g, SaturatedFat 5.7 g, Sodium 2116.6 mg, Sugar 6.5 g

MOJO BEEF KABOBS



Mojo Beef Kabobs image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 Servings

Number Of Ingredients 13

1 pound beef Top Sirloin Steak Boneless, cut 1 inch thick
1 teaspoon coarse grind black pepper
1 large lime, cut into 8 wedges
1 small red onion, cut into 8 thin wedges
1 container grape or cherry tomatoes (about 10 ounces)
1/4 cup fresh orange juice
1/4 cup fresh lime juice
3 tablespoons finely chopped fresh oregano
3 tablespoons olive oil
2 tablespoons finely chopped fresh parsley
1 teaspoon ground cumin
1 teaspoon minced garlic
3/4 teaspoon salt

Steps:

  • 1)Whisk Mojo Sauce ingredients in small bowl. Set aside. 2)Cut beef steak into 1-1/4 inch pieces; season with pepper. 3)Alternately thread beef with lime and onion wedges evenly onto four 12-inch metal skewers. Thread tomatoes evenly onto four 12-inch metal skewers. 4)Place kabobs on grid over medium, ash-covered coals. Grill tomato kabobs, covered, about 2 to 4 minutes or until slightly softened, turning occasionally. Grill beef kabobs, covered, 8 to 10 minutes (over medium heat on preheated gas grill 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning once. 5)Serve kabobs drizzled with sauce.

Tips:

  • Choose the right cut of beef: Flank steak, skirt steak, or sirloin steak are all good choices for kabobs. These cuts of meat are relatively inexpensive and have a good amount of flavor.
  • Marinate the beef: Marinating the beef helps to tenderize it and add flavor. You can use a variety of marinades, such as a simple mixture of olive oil, garlic, and herbs, or a more complex marinade with ingredients like yogurt, spices, and citrus juice.
  • Skewer the beef: When skewering the beef, be sure to alternate the pieces of meat with vegetables, such as onions, peppers, and tomatoes. This will help to keep the kabobs moist and flavorful.
  • Cook the kabobs over medium heat: Cooking the kabobs over medium heat helps to prevent them from becoming dry or overcooked. You can cook the kabobs on a grill, in a skillet, or in the oven.
  • Serve the kabobs with a dipping sauce: A dipping sauce is a great way to add extra flavor to the kabobs. You can use a variety of dipping sauces, such as a simple mixture of olive oil and lemon juice, or a more complex sauce with ingredients like yogurt, spices, and herbs.

Conclusion:

Mojo beef kabobs are a delicious and easy-to-make dish that is perfect for any occasion. By following these tips, you can make sure that your kabobs are cooked to perfection and packed with flavor. So next time you're looking for a new and exciting way to cook beef, give mojo beef kabobs a try!

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